Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
butternut squash soup served in 2 white bowls
Print Recipe Pin Recipe
5 from 2 votes

Instant Pot Butternut Squash Soup

This rich and creamy butternut squash soup can be made in your Instant Pot or your stove - and it's naturally low-carb
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Soup
Cuisine: American
Servings: 4
Calories: 313kcal

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large sweet onion chopped
  • 3 garlic cloves minced
  • 2 rosemary 2 large sprigs
  • ¾ teaspoon red pepper flakes
  • pounds butternut squash peeled & cubed
  • 1 teaspoon kosher salt
  • 2 cups low sodium vegetable broth
  • 4 oz cream cheese philadelphia

To Serve (optional)

  • 2 tablespoons pumpkin seeds toasted

Instructions

  • Set Instant Pot to saute mode and heat oil. Add onions and saute for 2 minutes
  • Add garlic, rosemary, red pepper flakes cook for a minute
  • Add butternut squash, salt and broth. Give a quick stir. Close the Instant Pot with pressure release valve to sealing. Pressure cook for 8 minutes followed by quick release or natural pressure release
  • Take out the rosemary stems. Add cream cheese and using a hand blender, blend until the soup is creamy and smooth. Add more salt and black pepper if needed
  • Serve hot with toasted pumpkin seeds

Video

Notes

Stove Top Recipe:
  • In a dutch oven or heavy-bottomed pan heat oil. Add onions and saute for 2 to 3 minutes or just until they turn translucent.
  • Add garlic, rosemary, and red pepper flakes. Cook for 30 seconds, make sure the garlic does not brown.
  • Add butternut squash, salt, and broth. Cook partially covered until the butternut squash is fork-tender, about 15 to 20 minutes. Take out the rosemary stems.
  • Add cream cheese and using a hand blender, blend until the soup is creamy and smooth. Add more salt and black pepper if needed.

Nutrition

Calories: 313kcal | Carbohydrates: 30g | Protein: 8g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 728mg | Potassium: 887mg | Fiber: 5g | Sugar: 9g | Vitamin A: 18573IU | Vitamin C: 40mg | Calcium: 135mg | Iron: 2mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry